Fill stockpot with water, add 2 teaspoons of salt and bring
to a boil. Pour in 1/2 pound of elbow macaroni and bring back to boiling. Set
timer to 7 minutes (or whatever the pasta package suggests). While the pasta is
cooking, melt 2 tablespoons unsalted butter in a saucepan. Whisk in 2 tablespoons
flour. When mixture is smooth and bubbly (but not browned) stir in 1 1/2 cups
milk. Keep stirring until mixture begins to thicken slightly, about 6 minutes.
Remove from heat and add 1/2 teaspoon salt, a couple of pinches of fresh ground
nutmeg and a dash of fresh ground black pepper. Stir in about 2 cups grated
cheese. (We like white cheddar with a little Parmesan thrown in, but this is a
great way to use up bits of almost any kind of cheese.) When the timer goes
off, drain the pasta and toss with cheese sauce. Serve immediately.
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